To make the batter, sift the flour and salt into a bowl and make a well in the centre. Add the eggs and pour the milk into the well. Beat the eggs and milk together with a wooden spoon, gradually drawing in the flour from the sides of the bowl, until the batter is thick and smooth. Add the water gradually, stirring all the time, then beat the batter well for 1 minute. Cover the bowl and leave to stand for 1 hour.
Preheat the oven to 200 degrees C. Put the pork sausages and the dripping or lard in a large, shallow roasting pan. Cook the sausages near the top of the oven for about 15 minutes, or until the fat is sizzling and the sausages are beginning to brown.
Remove the roasting pan from the oven and pour off all but about 3 tablespoons of the fat released by the sausages. Pour in the batter. Return the pan to the oven and cook for a further 35–45 minutes, or until the batter is well risen and crisp and the sausages are cooked. Serve at once.